Product Information

raw materials

Rice (domestic), rice malt (domestic), brewer's alcohol.

Rice production area, etc.

Rice (from Niigata), rice koji (from Niigata).

Rice polishing ratio

非公開

alcoholic content

15.0

sake leeway

非公開

The taste is a slightly dry to umami sake with the sweetness of the rice. It is characterised by a full taste and a clean aftertaste. It has no specific name because we want people to drink it without preconceptions. It is made from Gohyakumangoku rice with a rice polishing ratio of 60%, so it can be said to be in a class above special honjozo.
It can be served at room temperature, cold or warmed.
In 1911, Austrian officer Major Lerch was the first in Japan to teach skiing to the local army as part of their over-winter military training, and the area became the birthplace of skiing in Japan.
In the Showa era (1926-1989), as part of town revitalisation, the sale of products with the word 'ski' in their name was encouraged. The product name accordingly became 'Ski Masamune'.
However, during World War II, katakana became unavailable and various ski products were withdrawn. At that time, the war ended with the name Ski Masamune being written as 'Jukame Masamune'.
The 'Ski Masamune' was revived to coincide with the end of control over the use of katakana.
This 'Ski Masamune Reprint' revives the Ski Masamune label from just after the war and has a nostalgic Showa-era feel.